How to make pork belly wrapped chicken delicious, pork belly wrapped chicken, how to make it delicio

1.Soak the pork belly in cold water for about 20 minutes to remove impurities floating on the pork belly. Use a knife or scissors to scrape off the white fat from the pork belly.

Turn the pork belly over and rub it repeatedly with coarse salt and flour, clean its mucus (if there is too much mucus, you can also use white vinegar or rice vinegar to rub the pork belly for about 2 minutes), pour a little peanut oil and rub the pork belly to remove the smell, rinse and wash it and turn it back.

2.Pour a little peanut oil and rub the pork belly to remove the smell, rinse and turn it back.

3.Wash the chicken (because it was stewed directly, I didn't blanch it) and stuff it into the pork belly.

4.Stuff the pepper granules into the pork belly (first sauté the pepper slightly to bring out the aroma, so that the effect is better), crush the pepper, if you sauté it will be more flavorful (do not powder), the amount of pepper depends on the personal taste. I didn't dare to eat too spicy when I was pregnant, so I didn't crush or fry it.

5.Seal the opening with a toothpick.

6.Put the pork belly wrapped in ingredients into a stew pot and add four small bowls of water to simmer for two hours.

7.Scoop up the stewed pork belly, cut it into strips, then put it in a stew pot to heat, add salt to taste, and a pot of fragrant pork belly chicken soup can be eaten.

8.The beauty of pork belly wrapped chicken is not only the uniqueness of the method, but also the way to eat it is particularly particular, and it should be eaten step by step.

I think this should be put in a lane of some dried chili, and then its taste will be particularly delicious, plus pork belly buns, he basically needs a certain amount of lo-mei, so as to retain his original taste.

It can be seen that Cantonese people love it. Wrap the whole chicken into the pork belly intact, add enough spices, simmer for 2 hours on low heat, then chop it into small pieces after getting out of the pot, and sprinkle some white pepper after the belly and chicken pieces are boiled twice, and the pork belly chicken is completed. It has the reputation of phoenix reincarnation.

Pork belly chicken has a good nourishing effect, as well as the effect of beauty and beauty, and the taste is delicious, the meat is tender, the soup has rich medicinal materials and the fresh fragrance of pork belly, the taste is particularly delicious, and you will basically fall in love with this taste after eating it once.

<> pork belly chicken is a traditional famous dish in Guangdong Province, also known as phoenix reincarnation, pork belly chicken hot pot, is a must-have pre-dinner soup for banquets in Hakka areas of Guangdong, the soup is thick and clear, with a strong pepper aroma. You will find that the water has become cloudy, rub it twice. Use a knife to cut off the white foreign matter and attachments on the pork belly.

After cleaning it, there is no water + flour and rub it twice, rinse it and wash it again with white vinegar water, and there is basically no smell.

Remove the white grease on the outside of the pork belly, then turn it over, rub it repeatedly with salt, flour, and peanut oil with the pork belly, and wash the front and back sides. Salt is sterilized, flour is to remove dirt, and peanut oil is to remove the smell of the pig's belly itself. Take out the pepper packet and ginger slices and throw them away, then cut the chicken and pork belly into pieces, then put them back in the soup pot and continue to simmer, then add salt to taste.

If you feel that the meat tastes weak, you can make some dipping sauce and eat it to increase the taste of the meat.

After boiling, turn to medium heat for about seven or eight hours, and it can come out milky white. The pork belly is cooked separately, and the boiled soup is added to the pork belly and then seasoned. (The boiled original soup may have a fishy smell, and the excess soup is in a state of meat jelly after cooling, and it will be used next time when it is frozen) Look**The description should be the traditional Hakka local famous dish pork belly wrapped chicken, also known as pork belly wrapped chicken hot pot, phoenix reincarnation, this dish is popular in eastern Guangdong, and it is a must-have pre-dinner soup for banquets in Hakka areas of Guangdong.

Wash off the mucus on the surface of the pork belly first, then soak it in rice water for five minutes, pour out the rice water, add three spoonfuls of corn starch and a spoonful of sesame oil, knead it for three to five minutes, then rinse it with water, and then wash it with white vinegar for one minute.

Prepare the red dates, peppercorns and goji berries, prepare the chicken, stuff the chicken and red dates and half of the peppercorns into the pork belly and seal well. Add enough water to the wrapped pork belly into the casserole.

Add the remaining peppercorns, ginger slices, cooking wine, cover and turn on high heat, turn to low heat and cover and cook for 2 hours. Scoop up the pork belly, cut it, pour out the chicken inside and cut it into small pieces, then pour it back into the soup pot and season it with salt. Cut the pork belly into strips and serve on a separate plate (or pour it back into the soup pot).

First of all, prepare the pork belly and chicken, after the pork belly is marinated in the pot, then wrap the cooked chicken and put it in water to cook.

Pork belly chicken, also known as pork belly chicken hot pot, phoenix reincarnation. It is a traditional Han famous dish in Guangdong Province and belongs to the Cantonese cuisine. So, how to make pork belly wrapped chicken? I'll tell you below.

The practice of pork belly wrapped chicken is one

Preparation of ingredients. Ingredients: 500 grams of red adzuki beans, 200 grams of white sugar, 10 grams of rape leaves, 1 mushroom, 10 grams of cooking wine, refined salt, monosodium glutamate, 15 grams of fine dry starch, 10 grams of water starch, 25 grams of white sesame seeds (baked), 15 grams of green onion and ginger water.

Ingredients: 15 grams of chili pepper (red, sharp, dry), 10 grams of green onions, 10 grams of ginger, 10 grams of cooking wine, 5 grams of vinegar, 5 grams of sugar, 3 grams of monosodium glutamate, 3 grams of Sichuan pepper, 30 grams of peanut oil, 10 grams of sesame oil.

Steps: Wash pork belly.

1.Buy the pork belly and soak it in cold water for about 20 minutes to remove impurities floating on the pork belly.

2.Smear the pork belly with coarse salt and flour again, and rub it repeatedly, the flour can play a role in bringing away the spoils on the pork belly, and the particles of coarse salt inhibit this effect. After about two or three minutes, rinse off with water.

3.Rub the pork belly with white vinegar or rice vinegar for about three minutes, and a piece of clean and odorless pork belly will be presented in front of you.

4.Finally, bring water to a boil in a pot, put the pork belly in it and cook for about three minutes, scoop it up, and use a knife or scissors to scrape off the remaining white fat on the pork belly again.

Stuffed pork belly. 1) Wash the pork belly, put it in a basin, add rice vinegar and refined salt and rub it repeatedly to remove the mucus, then cut off the fat inside, put it in a pot of boiling water, blanch it and remove it, scrape the white skin on the surface, wash it again, remove it and drain it.

2) Peel the pork and cut it into thin slices (or strips).

3) Cardamom, sand kernels, cloves, flesh fruits, ingredients, cinnamon, and peppercorns are all ground into noodles, and then passed through Luo.

4) Put the pork skin in a pot of boiling water, blanch it, remove it, scrape and wash it, remove the fat, and cut it into thin strips.

5) Put the sliced meat, spice noodles and shredded pork skin in the same basin, add refined salt, soy sauce, Shao wine, pepper and sesame oil and mix well. Fill the pork belly with the mixed filling, and pin the mouth of the pork belly with a bamboo skewer.

6) Put the pot on the fire, add an appropriate amount of water, green onions, ginger slices, refined salt, Shao wine, soy sauce and boil, skim off the foam, put in the stuffed pork belly, change to low heat and slow cook (cover tightly), cook for 3 or 4 hours to cook. Remove and press with a weight until cool. When eating, slice and put on a plate, and brush the surface with sesame oil.

Cooking tip: When cooking stuffed pork belly, prick the pork belly with a fine needle to prevent it from bursting.

Pork belly wrapped in chickenPractice 2

Preparation of ingredients. Pork belly, chicken, green onion, ginger, pepper, codonopsis, polygonatum, red dates, astragalus.

Steps: Clean the pork belly according to the above method and set aside.

Chop the processed chicken, add a little salt and marinate for about 20 minutes.

Stuff all the prepared ingredients into the pork belly, the pepper should be granulated, not powdered, and half of the pepper will be more flavorful, and the amount of pepper will be decided according to personal taste.

Put the pork belly in a casserole, add water, bring to a boil over high heat, turn to low heat and simmer for two hours.

Scoop up the boiled pork belly, cut it into strips, put it in a casserole and boil for 10 minutes, then add salt to taste.

Cantonese-style pork belly wrapped chicken.

Ingredients: chicken, pork belly, yuba, shiitake mushroom, black fungus, taro stem.

Ingredients: salt, pepper, ginger, soy sauce.

Steps to wrap pork belly in chicken soup:

1. Wash the pork belly inside and out. (Grab and wash with flour, and then soak in some vinegar, salt, wine, or wash the pork belly with rice washing water, so that the smell can be removed.) ）

2. Add the whole chicken, pepper and ginger (you can remove the fishy) and sew it with thread.

3. Blanch the pork belly with water.

4. Put the whole pork belly and chicken into the soup pot, add ginger and cook for two hours.

5. Take out and cut it with scissors, slice the pork belly, unload the chicken into eight pieces, put it back in the soup pot or pour it on your favorite soup.

Steps to provide a side dish:

1. Soak yuba, shiitake mushrooms, black fungus and taro stalks, and cut into sections.

2. Put the chicken broth in the pot, add the yuba and cook for 1 minute.

3. Add taro stems and shiitake mushrooms and cook for another 1 minute.

4. Add the black fungus and soy sauce.

5. Add half of the pork belly slices and simmer for 2 minutes.

Pepper pork belly wrapped chicken.

Material Preparation Processing:

1 A pork belly and a chicken weigh about two pounds. Turn out the pork belly inside, rub it with flour and salt repeatedly to wash off the mucus inside (repeat once or twice as appropriate), and clean the fat on the surface of the pork belly. Handle the chicken cleanly and control the dry water, remove the head and tail, chop the chicken feet, and set aside.

2 sliced ginger, astragalus, codonopsis, peppercorns, pepper powder for later use.

3 A small handful of pepper is lightly crushed with the back of a knife to make it more flavorful.

Method: 1 Boil the water and add the ginger slices, and the washed pork belly will fly into the water.

2 Scoop up the pork belly, put peppercorns, astragalus, and codonopsis into the chicken cavity, and carefully stuff the chicken into the pork belly.3 Sew the pork belly tightly with threads.

4 Put ginger slices, pork belly wrapped chicken, chicken feet, and some water in a pot.

5 Turn off the power on the electric pressure cooker for 30 minutes, let it cool thoroughly and open the lid6 Scoop up the chicken fat floating on the noodles (can be kept for soup noodles, blanched vegetables, etc.) 7 Chop the chicken into pieces, cut the pork belly into the casserole.

8 Bring the soup back to a boil, season with salt and sprinkle with pepper.

How can you make an authentic and delicious pork belly wrapped chicken? 1. A whole pork belly, with flour 3, wash the chicken and dwell it with salt wine for a while, and then stuff the soaked mushrooms, ginger and shallots, and a little glutinous rice into the chicken belly.

Ingredients: pork belly, chicken, dried shiitake mushrooms, glutinous rice, needlework.

Method: 1. A whole pork belly, wash it with flour, and then soak it in some vinegar, salt, and wine, or wash the pork belly with rice washing water, so that the smell can be removed.

2. Half a pound of glutinous rice, soak for a few hours and then dry, add a little soy sauce, salt, chicken essence, green onion and ginger and mix well.

3. After washing the chicken, it will be dyed with salt wine for a while, and then stuffed with soaked shiitake mushrooms, ginger and shallots, and a little glutinous rice in the chicken belly.

4. Now you can start, stuff the processed chicken into the washed pork belly, stuff some glutinous rice in the gap between the pork belly and the chicken, and then tie the opening of the pork belly tightly with a thread, put these things into the pressure cooker, add a little salt, add green onion knots, ginger pieces, pepper, codonopsis, jade bamboo, rice wine, etc., then add water, and press for 45 minutes.

I don't know if I'm satisfied with such an answer.